Cajun CookN

Butter Spreads


Combine each set of ingredients in food processor, or with electric mixer; blend until smooth. Pack in covered containers, and chill one hour to blend flavors. Serve chilled or at room temperature. Spread on breads or cakes



Herb Butter

1 cup butter, softened

2 tbs sour cream

1 tsp Dijon mustard

1 clove garlic, minced

1-1/2 tsp dried basil, thyme or tarragon leaves





Fruit Butter

1 cup butter, softened

1/3 cup strawberry or apricot preserves

2 tbs brandy (optional)





Curried Shrimp Butter

1 cup butter, softened

Two 4-1/2 oz cans small shrimp (rinse & drain)

2 tbs lemon juice

1/2 tsp curry powder

1/4 tsp ground mace

1/4 tsp red pepper





Avocado Butter

1 cup butter, softened

2 large ripe avocados, peeled, pitted, and cubed

1 tbs lime juice

1/2 tsp dried dill weed

1/2 tsp Konriko's Creole Seasoning

Dash of hot sauce

Cajun Cookin!!

Appitizers

Cajun Seafood Balls


1 lb fresh crabmeat, drained                              1/4 lb small shrimp

1/4 lb crawfish                                                  3 med potatoes, cooked and mashed

1 med onion, minced fine                                  1 clove garlic, minced fine

2 tbs fresh minced parsley                                2 tbs fresh minced green onions

1 tbs fresh minced jalapeno pepper                  1-1/2 cups plus 1/3 cup sifted all-purpose flour

1 egg beaten                                                  2 to 4 tbs skim milk

2-1/2 tsp salt                                                1/4 tsp white pepper

2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.
Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.
Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.

Serves: 8

Baked Crab Dip


8 oz pkg cream cheese, softened                        1 tbs milk

6-1/2 oz can flaked crab meat                            2-3 tbs minced onions

1/2 tsp creamed horseradish                              1/4 tsp salt

1 tbs picante sauce                                           Toasted almonds

Mix all ingredients except almonds until well blended, Pour into 1-quart casserole dish. Sprinkle with toasted almonds. Bake at 375F for 15 minutes.

Serve with melba toast rounds for dippers.
Yield: 16-20 servings.

Boudin Balls


1 lb cooked boudin                           1 or 2 eggs, slightly beaten

Seasoned Italian bread crumbs          Cooking oil

Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks

Cajun Crab Won-Ton


1/2 cup chopped crab meat, slightly cooked                         1/4 cup sour cream

Creole seasoning, salt to taste                                              Won-Ton shells

Hot grease

Mix crabmeat, sour cream seasonings. While heating grease, prepare won-tons by placing a dab of crabmeat mixture in center. Fold into a triangle, then fold two comers in, press gently. Fry until brown in hot grease.

Oysters Baked


1 stick margarine or butter (1/4 lb)                                 1/2 cup Olive Oil

1/4 cup Chopped Parsley                                              1/2 cup Chopped Green Onions

3 Cloves Minced Garlic                                                 2 cups Bread Crumbs

2/3 cups Parmesan Cheese                                           1/2 tsp Salt

1/2 tsp Pepper                                                             To Taste Red Pepper

1-1/4 tsp Sweet Basil                                                  1 tsp Oregano

1 pt Well Drained Fresh Oysters

*** Saute over medium heat, olive oil, butter, the onion, parsley and garlic. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. Add the sweet basil and oregano. Add the bread crumb mixture to the sauteed vegetables Mix well. Taste for seasoning. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in your baking dish. Bake in 425F oven for 15 minutes or until bubbly.

Yield: 4-6 Servings


Oysters Rockefeller


24 In-The- Shell Oysters                               4 tbs Chopped Scallions

4 tbs Chopped Parsley                                  4 tbs Chopped Celery

1/2 cup Butter                                             1/2 cup Parmesan Cheese

1/2 cup Bread Crumbs                                2 tsp Sour Cream

Dash Anise                                                 Rock Salt

*** Line two pie pans with one half inch of rock salt; sprinkle with water. Shuck oysters and arrange shells on the rock salt. Saute scallions, parsley and celery in 1/4 cup of butter until scallions are tender. Mix together sour cream, cheese remaining melted butter, bread crumbs and anise. Add to onion mixture. Spoon one tbs of mixture over each oyster. Bake 10 minutes in a 350F oven.

Sauteed Shrimp


1/3 cup olive oil                         4 cloves garlic chopped

2 bay leaves                              1 tsp Tabasco

1 lb raw cleaned shrimp

Put oil in skillet along with garlic, bay leaves, and Tabasco. When garlic sizzles, add the shrimp. Stir fry for three minutes. Serve on French bread which will absorb the flavored olive oil.

Shrimp  Dippers

Boil 1-5Lbs of shrimp                              Crab Boil for spicy         or          
Butter  1/2 tsp salt for easy eats.               Ice

Boil only till the shrimp are bright pink. Drain and pore ice over them to cool them down. Peel down the shrimp to the tails.  set them around the ring of what ever glasses you pic.

Sauce- for the Shrimp Dippers
Tbp spoon of ketchup. Tbp of Mayo  tsp of soysauce and a finger tip of red peper. Mix well and place in the center of the glasses with shrimp.. enjoy!

A Cajun Mommas Inside View

Being a Wife and Mom can be tiring. Mostly when you cant find what your looking for. trying to find things to do to keep the kids busy, pocket books "remotely full" and have some "quiet" time for your self and the love of your life can be EXHAUSTING!!!


I wanted to make a way for Moms and Moms traveling into Louisiana to be able to find there way around a little easier.

I will of course also have things about my own Wonderful Family outings ^.^ This is my beautiful little girl playing with one of the crawfish we boiled up this summer.

What i will be posting.

Cajun Cooking

Louisiana Restaurants "Kid friendly and Adult Only"

Cool places to see while in LA.

Parents night out

Fun Places for Kids

Best Stays " Hotels and B&B"

Places to Stop & Shop. " Hidden treasures of South La"

So i hope you all find me informative.
 Enjoy!
                              Laissez les bon temps rouler !!!  Let the good times roll ya'll!!!